Recipe

Chicken marengo

  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Chicken marengo
  • 6 (1kg) chicken thigh cutlets, skin removed
  • 6 (900g) chicken drumsticks, skin removed
  • 2 tablespoon olive oil
  • 250 gram button mushrooms
  • 250 gram flat mushrooms, sliced thickly
  • 2 (300g) medium brown onions, sliced thickly
  • 2 clove garlic, crushed
  • 2 tablespoon plain flour
  • 1/2 cup (125ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • 1 tablespoon tomato paste
  • 425 gram can crushed tomatoes, undrained
  • 1 tablespoon fresh parsley, coarsely chopped

Method

Chicken marengo
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Heat oil in a 3.5 litre (14-cup) flameproof casserole dish over medium heat; cook chicken, in batches, for about 3-5 minutes, or until browned. Drain on paper towel.
  • 3
    Drain all but 1 tablespoon of the liquid from dish; cook mushrooms, onion and garlic, stirring, for about 2-3 minutes, or until onion is soft.
  • 4
    Blend flour and wine; add to dish; add stock, wine, paste and tomatoes; stir over medium heat for about 5-10 minutes, or until mixture boils and thickens. Return chicken to dish; bake, covered, for about 1 hour, or until chicken is tender.
  • 5
    Serve sprinkled with parsley.

Notes

Recipe can be made a day ahead and refrigerated, covered.

More From Women's Weekly Food